When it comes to olive oil, not every bottle on the supermarket shelf offers the same quality or health benefits. Experts are now urging British consumers to look beyond the price tag and fancy packaging to find a truly superior product.
What Makes a High-Quality Olive Oil?
The health benefits of olive oil are widely acknowledged, but the quality can differ dramatically. According to food specialists, the final product depends heavily on the health of the olive trees, the conditions in which they are grown, and the methods used to mill the fruit.
While a higher price often signals better quality, shoppers are encouraged to prioritise trusted certifications and transparent sourcing information. Extra virgin olive oil (EVOO) is consistently recommended as the top choice because it is the least processed type available.
The Superiority of Extra Virgin Olive Oil
EVOO is produced by mechanically crushing olives and separating the oil without using heat or chemicals. This careful process allows it to retain a high concentration of beneficial polyphenols, which are potent antioxidants linked to numerous health advantages.
In contrast, more refined olive oils are often treated with heat or chemicals to correct flaws stemming from lower-quality olives. This refining process strips away many of the natural compounds that make olive oil so valuable.
How to Select and Use Your Olive Oil
Spain stands as the world's largest producer of olive oil, a key fact for consumers looking to understand provenance. Experts suggest that your choice should also be guided by how you plan to use the oil.
Robust, flavourful oils can be excellent for cooking, while a high-quality extra virgin olive oil offers greater versatility, perfect for dressings, drizzling, and dipping where its nuanced flavours can be fully appreciated.
